Crispy Pastry Pockets Filled with Seasoned Ground Chicken Meat
Laidback Guide to Argentine-style Chicken Empanadas
Empanadas, the South American handheld delight, are like a portable, versatile sandwich. This recipe we're about to share boasts juicy braised chicken, olives, and vibrant spices, all wrapped in a buttery, flaky dough. Prepare for a finger-lickin' good time with friends and family!
You'll need a standard-sized biscuit cutter (or a dish of a similar size) to shape your dough smoothly. If you've got neither on hand, don't sweat it! Just trace a plate with a knife to create your rounds.
Making these empanadas is best enjoyed as a group activity. Plan your empanada party, and remember: Building these treats takes some time, so patience is key. With your team's help, you can churn out these delicious bites in no time!
Factoid: The original recipe is part of our Argentine Grilling menu, which features mouthwatering dishes perfect for backyard barbecues. Make a day of it and grill up the whole spread!
Yield: Approximately 18-20 delectable hand pies
Difficulty: Medium
Prep Time: 1 hr 15 mins
Cook Time: 2 hrs 25 mins (total)
Empanada Love Affair
Ingredients
For the Dough:- 2 large eggs- 1/3 cup dry white wine, chilled- 1 1/2 teaspoons distilled white vinegar- 3 cups all-purpose flour- 1 tablespoon granulated sugar- 1 teaspoon fine salt- 12 tablespoons unsalted butter (1 1/2 sticks), chilled and cut into small pieces
For the Filling:- 1 pound bone-in, skin-on chicken thighs (about 3 thighs)- 1 tablespoon unsalted butter- 1/2 medium yellow onion, finely chopped- 1/2 medium red bell pepper, finely chopped- 1 1/2 teaspoons dried oregano- 3/4 teaspoon ground cumin- 1/2 teaspoon red pepper flakes- 3/4 teaspoon fine salt, plus more for seasoning the chicken- 1/4 teaspoon freshly ground black pepper, plus more for seasoning the chicken- 2 plum tomatoes, cored and finely chopped- 1/4 cup dry white wine- 2 tablespoons finely chopped green olives- 2 tablespoons finely chopped cilantro- 1/2 teaspoon distilled white vinegar
Instructions
For the Dough:
Step 1: In a medium bowl, whisk together eggs, wine, and vinegar. Set aside.
Step 2: In a large bowl, combine flour, sugar, and salt. Add butter and blend until the mixture forms pea-size pieces.
Step 3: Pour in the egg mixture, then stir until the flour from the bottom of the bowl gets incorporated. The dough will not fully come together yet.
Step 4: Turn out the dough onto a floured work surface and form two round disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
For the Filling:
Step 1: Preheat oven to 375°F and arrange a rack in the middle.
Step 2: Season the chicken with salt and pepper and sear it, skin-side down, over medium-high heat until golden brown, about 5 minutes on each side. Transfer to a plate and set aside.
Step 3: In the same pan over medium heat, cook the onion, bell pepper, oregano, cumin, red pepper flakes, salt, and black pepper, stirring occasionally, until the onion softens, about 4 minutes. Add tomatoes and wine, stir, and bring to a simmer.
Step 4: Place the chicken back in the pan, cover, and reduce heat to low. Simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a cutting board and, once cool, chop the meat.
Step 5: Return the chopped chicken to the pan, then add olives, cilantro, and vinegar. Stir and season with more salt and black pepper as desired. Refrigerate uncovered until cold.
To Assemble and Serve:
Step 1: Roll out one dough disk, cut out rounds using a 4-1/2-inch cutter (or a plate traced with a knife), gather the dough scraps, rewrap, refrigerate, and repeat the process for the second disk.
Step 2: Spoon 2 tablespoons of filling onto each round and fold the edges up like a taco, sealing the edges, then pressing them flat and adding a simple fork pattern.
Step 3: Brush the tops with egg wash and bake for about 30 minutes or until golden brown.
Enjoy these homemade empanadas with our classic Argentine chimichurri sauce! Delish!
Remember:- Special Equipment: 4-1/2-inch round cutter or a plate traced with a knife- Freezing Options: Unbaked or baked and frozen empanadas can be kept in the freezer for up to 1 month- Cooking Frozen Empanadas: Bake unbaked frozen empanadas for 30-35 minutes, or baked frozen empanadas for 20 minutes, until heated through.
- The provided recipe involves a filling that includes green olives, which is a common ingredient in the uncategorized section of our nutritional database, containing a code of '03eec2f53d0dfaf6c61ae21ee30eac76'.
- Follow the instructions for the Dough recipe step 3, ensuring to use teaspoons in the blending process to transform the flour-butter mixture into pea-size pieces.
- The dough, after being divided into two disks, will require an hour of resting in the refrigerator to ensure a flaky, baking-ready texture, akin to a pie crust made using a cutter.
- After filling and sealing each empanada, brush the tops with egg wash as instructed in step 3, and cut a small vent in the top, similar to how one would prepare a pie, facilitating steam release during baking, making for well-cooked empanadas.
